Look for a big root on the sunny south side of the tree and then find a spot above the root about waist-high off the ground. Maple tapping time is early spring, when snow is on the ground and temps are below 32oF at night, but above freezing during the day. Any kind of maple tree can be tapped, but the best sap comes from sugar maples, tapped in spring.

Make sure the tree is on your property! 2. Drill a hole about 1.5 inches into the tree – slightly uphill – so the sap will run down. 3. Tap in the spout good and snug – but not too far – with the hook on the bottom.

After a few seconds, the sap should begin to run out of the spout.

4. Hang your bucket on the hook and slide the cover over it.

5. To make syrup from sap, you need to evaporate the water from the sap. After collecting the sap, bring it to boil it in a large pot. Be patient, this will take a while. You’ll know it’s ready when the syrup thickens and “aprons” (or sheets) off your kitchen spoon. Once it thickens, keep a close eye on it, and be careful not to overcook it. If you do, you’ll end up with thick taffy- like substance. Remember, it takes 40 oz of sap to get 1 oz of syrup. If your pot is not large enough to accommodate all your collected sap, simply add additional sap to your pot as you boil it down.

6. Place your syrup in a fresh, clean container and refrigerate overnight. Then… 7. Go and have some pancakes! And remember to appreciate the farmers who do this work day-in and day-out every spring.

Frequently Asked Questions:…

How do you know when its time to tap?

If the temperature rises to between 40 and 50 degrees Fahrenheit during the day and sinks to below freezing at night, you can bet the sap is flowing! The combination of freezing temperatures at night and mild temperatures during the day helps to push the sap from the roots of the tree up into the trunk and branches, where it freezes. The next day, when the sun comes up and temperatures rise, the sap will start to flow — right out of your spout!

Why is the sap not running from the tree?

Check the outside temperature. If it’s below freezing the sap can’t flow – it’s frozen. Also, make sure the spout isn’t inserted at too upward an angle. You want to allow gravity to aid the sap in running into the bucket. Also, be aware that trees in the shade drip sap more slowly than trees that are warmed by direct sunlight.

Please visit the Coombs website for more tapping tips and information.

Coombs Family Farms »

Coombs Family Farms: Keeping it Real

At Coombs Family Farms, small is a big idea. For seven generations, we have produced the highest quality and most delicious pure maple products. During this time, we’ve seen some dramatic changes in the farming industry. Small family farms have largely been replaced by industrial agriculture, which brings with it significant challenges to the environment, our rural communities, and the quality and wholesomeness of our food. Convenience has replaced tradition, and people miss the connection we used to feel with our food. Through our products and our commitment to sustainable farming, Coombs Family Farms is helping to repair this relationship, so that once more consumers can feel good about real food.

The Craft and Tradition of Sugaring

Maple syrup production dates back to the very early 1600s. Native Americans initially used real maple syrup and sugar as food and trade items. Their knowledge and sugaring skills were passed onto the early settlers. Sugaring started as a family affair in New England, and, for the most part, this still stands true today.

Since the mid-1800s, the Coombs family has been a responsible steward of the forest, following a sustainable approach to agriculture long before “sustainable” came into our lexicon. To be honest, we never knew there was any other way to farm, and we haven’t accepted anything less since we started sugaring.

While the typical Vermont sugaring season begins in March and lasts from four to six weeks, there is no set time to tap maple trees. The best sign that we’re ready to start comes from the weather. The perfect sugaring weather happens when we have warm sunny days and freezing cold nights. This gets the sap running, and it’s when we tap our trees. Coombs is a pioneer of maple best practices (reverse osmosis, health spouts, and vacuum tubing) that are not only efficient, but are also instrumental in protecting the environment. Grading maple syrup is based on translucence and density, and the lighter syrups are produced earlier into the sugaring season while the darker syrups are harvested later.

For our 100% pure organic maple syrup, we only rely on farmers that are individually certified organic by the Quality Assurance International (QAI). This certification ensures that the strictest standards have been met, and that consumers will receive only the highest quality organic maple syrup.

Coombs Maple Products

Every Coombs maple product is uniquely delicious. We craft pure and organic maple syrups, organic maple sugar, and maple candies that are sure to satisfy every palette.

Real maple syrup

The superior quality and rich, sweet flavor of 100% pure maple syrup is unbeatable. While you may be familiar with the current grades (grade a maple syrup, grade b maple syrup), new grades of maple syrup are about to make it even easier to enjoy real maple syrup! Recently approved by the Vermont Legislature, the International Maple Syrup Institute’s proposed maple syrup grade changes will establish two primary new maple syrup grades based on flavor profiles and color. Our Maple Syrup Grades page illustrates this clearly, and contains references to the original grades for comparable flavors. These new maple grades will take effect in 2014. With easy-to-understand flavor descriptors, you can quickly identify the maple favor (from delicate to robust) that will satisfy your craving.

Organic maple sugar

Our maple sugar is a 100% natural alternative sweetener prized for its unique and rich sweetness and nutritional value. Its versatility lends itself as a main ingredient in rubs and marinades, as a coffee sweetener, and as a sugar replacement in baking recipes.

Maple candy

Our naturally gluten-free pure maple candy is made solely from pure maple syrup. To make this, we simply boil it down, stir it, and pour it into molds for hardening. Coombs Family Farms offers three maple candies that still rely on the finest all natural ingredients and recipes from Arnold Coombs’ grandmother.

Why Real Maple is a Better Solution

Increasingly, consumers are learning more about the foods they see on store shelves. With deceptive packaging and unnatural production methods, people are becoming wary of how these foods are made as well as what ingredients are used to make them. Just look at this confusing laundry list of table syrup ingredients: high fructose corn syrup (HFCS), cellulose gum, caramel color, sodium benzoate and sorbic acid, artificial and natural flavors, and sodium hexametaphosphate. While the debate rages on about these additives, most people are becoming leery of any highly processed foods made with anything grown in a lab and not in a field. The truth of pure maple syrup is transparent and refreshing. It comes straight from the maple tree and the ingredient list is short and naturally sweet: pure maple syrup. Every serving of real maple syrup has calcium, potassium, and antioxidants. The difference is as clear as it is refreshing.

The Coombs Family Farms’ Difference

The quest for real food – wholesome food – is important. We believe that every person deserves pure and delicious products, such as real maple syrup, that are exactly as advertised.

At Coombs Family Farms, we support small family farms because we believe they provide much more than high quality food. They help restore the connection to the foods we eat. Small farms help strengthen local economies, preserve important ecosystems, and help to protect a way of life that is increasingly under threat.

By choosing Coombs Family Farms products, you are helping to grow a healthier, more sustainable society. That’s no drop in the bucket.